Today, all of my internet activity seems to pull me toward Puebla. I last visited there two years ago with my husband and my mother. We actually stayed in Atlixco, with our friends the Maurers. Ever since I was a teenager and first visited the Maurers with my family, I have considered living there. I even sent my transcripts to the University of the Americas, which is situated in Puebla.
Today, while searching on a bit of information about the Mexican population in Jackson County, North Carolina, I came upon this article called Bridging Spanish language barriers in Southern schools. In the article, they focus on people settling in North Carolina from San Pablito, which is the part of the state of Puebla that produces amate paintings and paper.
It is distinguished from a torta by the fluffy sesame-seeded egg roll that it is served on. Additionally, the ingredients usually are restricted to sliced avocado, meat, white cheese, onions and red sauce (salsa roja). Recently it has appeared on the streets of New York, Los Angeles, and other cities with Mexican food vendors.
Now that I remember, I think it was this kind of sandwich that my husband ate in Puebla on the day before we returned to the U.S. He had a case of food poisoning or dysentery so bad he though I might have to call a doctor to our hotel room in Mexico City. I think it was the lettuce, tomato or cilantro on the sandwich.
Anyway, I digress. From there, I read a fascinating article by a foodie traveling through Puebla – she called it “the Lyon of Mexico”. The article is in the New York Times – here is the link.
I wonder if they can be found in Atlanta?